Lamb & Olive Tagine

• Lamb Shoulder(700 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(400 ml)
• Black Olives(120 g)
• Dried Apricots(100 g)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Cinnamon(1 tsp)
• Ras el Hanout(2 tsp)
• Honey(1 tbsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Couscous(240 g)
• Butter(20 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Cut {Lamb Shoulder} into rough bite-size pieces. Dice {Onion}, slice {Carrot}, finely chop {Garlic}, halve the {Dried Apricots}, chop {Fresh parsley}, and cut the {Lemon} into wedges.

   ~15 min

2. 2

   Heat {Olive oil} in a heavy pot over medium-high heat. Season the lamb with {Salt} and {Black pepper}, then brown the {Lamb Shoulder} for 6–8 minutes. Add {Onion} and {Carrot} and cook for 5 minutes. Stir in {Garlic}, {Tomato paste}, {Cumin}, {Paprika}, {Cinnamon}, and {Ras el Hanout} for 1 minute.

   ~14 min

3. 3

   Pour in {Canned tomatoes} and {Chicken Stock}, then add {Dried Apricots}, {Honey}, and {Green Olives}. Bring to a gentle bubble, cover loosely, and simmer for 40 minutes until the lamb is tender and the sauce is thickened.

   ~40 min

4. 4

   Meanwhile, put {Couscous} in a heatproof bowl with {Butter}. Pour over 300ml boiling water, cover, and leave for 5 minutes, then fluff with a fork.

   ~5 min

5. 5

   Stir half the {Fresh parsley} and a squeeze from the {Lemon} into the tagine. Spoon the couscous into bowls, ladle over the lamb and olive tagine, and finish with the remaining {Fresh parsley} and extra {Lemon} wedges.

   ~1 min